Sage

First it was leeks, then it was mint. This week, I need your help with my sage!

I’m having a ball with our garden this year. It’s bigger and better than last year’s, and so far, it’s given off WAY more than last year. We still have a lot to learn, and are learning every step of the way. We already have much of our garden planned out for next year – knowing now how we can make things better. So far, we have already pulled over 10 yellow summer squashes, quite a few zucchinis, and tons of tomatoes. The sweet 100s have given me a daily snack, and last week, my husband pulled over 30 large tomatoes, and there are probably hundreds more coming. We pulled up a cantaloupe to eat this weekend, but they aren’t quite as sweet as we like them yet. All of the onions have been pulled, and I won’t be needing to buy onions for awhile!

But with a garden that is producing so well, it’s had me a bit overwhelmed. What to do with everything?? Your suggestions for using my mint last week were invaluable. I’ve already tried out one, and have another recipe in the works. So now I’m asking for your help with another herb from my garden – sage.

I have a few ideas in mind for this one, but I love to see what you come up with. I made this dish earlier this year, (but I used pork instead of beef), but the photos were so bad that I never posted about it. I’ve been thinking of re-trying it, because it was absolutely delicious. But I also want some new, fresh ideas from you.

Same rules apply as before – just leave the recipe or the link in a comment, and I’ll list them all here! And if you’re ever looking for a way to use your leftover leeks or abundance of mint, I have links in the left side bar – see how your fellow bloggers use their ingredients!

Alexa from Artsy-Foodie gives lots of great suggestions. “Sage goes so well with butternut squash. You can roast it in the oven (375F) with garlic cloves, cubed butternut squash until it cooks through and caramelizes. It makes a great addition to corn bread, pasta with olive oil and garlic. You can also collect the sage into a bunch, hang it upside down in a shady place, until it is fully dried, then transfer the leaves to a glass airtight container for future use.” I fell in love with butternut squash last winter, so hopefully my sage will last awhile!

Sage goes so well with butternut squash. You can roast it in the oven (375F) with garlic cloves, cubed butternut squash until it cooks through and caramelizes. It makes a great addition to corn bread, pasta with olive oil and garlic. You can also collect the sage into a bunch, hang it upside down in a shady place, until it is fully dried, then transfer the leaves to a glass airtight container for future use. Enjoy your harvest!

Hey, thanks for visiting my site today. I am glad that you liked my cucumber recipe. In the spirit of sharing garden recipes, I humbly submit the following for your consideration:

Sage Brown Butter is a fabulous dressing for any pasta dish. Heat over medium temperature 1 tbsp each olive oil and butter with 3 tbsps of fresh snipped sage in a skillet until butter begins to brown. Toss with your favorite pasta and serve.

It pairs best with gnocchi but I have had it with penne and other pastas too.

Well, not a recipe, but I found last year that sage froze very well! I plucked the leaves from my plant and simply put them in a freezer bag and tossed them in the freezer. When I needed a bit of sage throughout the year I would pull out a leaf or two and then crumble it into whatever dish I was making.

Your garden is amazing! All those tomatoes! And you’ve harvested your onions already! Good stuff! Regarding the sage, I saw something recently where they fried it and used it as a garnish on savory foods. I like sage in white beans and stuffing, but a little goes a long way. I’m going to try to figure out how to dry mine. I look forward to reading what others have to say about sage! Great post!

I second th chicken saltimbocca- my favourite meal! Also sage can be made into pesto with walnuts and olive oil and a nice aged cheese like romano or parmesan. I also dry alot of mine and store it for use in stuffing and sausage later in the year. Leaves go great in roast chicken.